Friday, 2 May 2014

This recipe is fantastic for spicing up any dish but works best with chicken as a marinade but works just as well as a condiment, not much more to say about it really so I wont bore you with origins or how I came across it (more trial and error).

So here's how I do it.

Firstly to save washing up I roast off 6 red chilli and 5 cloves of garlic in tin foil on 180c for around 10 minutes.

Then chuck them in a blender with the zest of a lemon.

While it's doing it's thing slowly pour in some oil until it gets to pouring consistency. Olive oil is best for this but vegetable oil works just as well.

Check for seasoning.

Sorted!!

When it is at this stage it's great for a marinade or for a base for stir frying, and if you want to turn it into a sauce just lob in some chopped tomatoes.